Potato Puree with Asparagus Crown

This dish is simple yet tasty and elegant. It’s sure to wow your guests!

Goat Cheese Potato Puree with Asparagus Crown

2 lb asparagus

2 oz of goat cheese

1 1/2 clove of poached garlic, mashed

1 1/2 Tbs of butter

1/4 cup Milk or Cream

4 medium size red potatoes

1/4 tsp of salt

Hollow molds about 3.5 inches in diameter and same in hight


Fill a saucepan or pot with water and bring it to a boil.  Add the Asparagus, then let it cook for about 2 minutes.  Turn the Heat off and let the asparagus soak for another 3 or 4 minutes until they are aldente.  While the asparagus is soaking, prepare an ice bath.  Remove the asparagus from the water and blanche it in the ice bath, making sure to remove the spears once they are cool.  Cut the asparagus spears so that you are left with the tip and a base that is about 1/2 inch taller than the depth of the hollow molds.


Boil the potatoes until soft.  While the potatoes are hot, squeeze them through a ricer into  the pot.  Add the butter, milk, salt, and goat cheese. Mix  thoroughly.  It is better if the potato mixture is not too soft so that it will hold better in the mold.

Prepare the mold by spraying the inside with oil.  Mound the potatoes into the mold, then remove the mold gently.  You should be left with 3.5-inch-wide disks of pureed potatoes.

Create the crown by placing the asparagus spears around the outside of the potato disks as shown in the recipe image.  

Course 2 with wine

Lets talk a little bit about the history of Asparagus.  In ancient times it was considered an aphrodisiac, and the Egyptians also cultivated it for medicinal reasons. It was surely discovered growing wild. This shoot is served in three different colors: white, purple, and of course green.  White asparagus is made from green asparagus plants deprived of light, usually by mounding dirt around the shoot as it grows.  The result is that white asparagus is softer and has a more mild flavor.  The most tender is the purple asparagus.  In Germany they are eaten with ham, boiled potatoes and a butter sauce.   I love serving Asparagus as an appetizer or as a side to a savory meal.

Don’t forget the wine advice for this month!

Enjoy this elegant dish.  Bon appetite!

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